½ red pepper (if you don't have fresh peppers, pre-chargrilled in a jar work well too)

80g Pepperdew peppers (mild) - available in most supermarkets

1 chilli - check the heat on the tip of your tongue. If this is for young children I would advise using half)

1 clove garlic

1 tsp caraway seeds

2 tsp cumin

2 tsp tomato puree

4 tbsp olive oil

1 tsp smoked paprika

Instructions

Place everything (except the olive oil) into a small blender, or using a stick blender blitz all until a puree. Finally add the olive oil to help thicken and emulsify slightly. Pour into a ramekin and serve as a dip with your halloumi dippers.

Notes

This is also delicious stirred through hummus, on its own with vegetable sticks or as a marinade for chicken, pork or white fish.

Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/halloumi-sticks-with-harissa-dip/